Lemon Zucchini Bread

By Feelgoodfoodie · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F and line an 8×4-inch loaf pan with parchment paper.
2. In a medium bowl, whisk the 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt. Set aside.
3. In a large bowl, rub the ¾ cup granulated sugar and 3 tablespoons lemon zest together with your fingers until fragrant and well blended. Add the 2 large eggs, ⅓ cup olive oil, ⅓ cup full fat Greek yogurt and 1 teaspoon vanilla extract, then whisk to combine.
4. Add the flour mixture to the wet ingredients and mix with a spatula until no streaks remain. Fold in the 1 ½ cups grated zucchini.
5. Spread the batter into the prepared pan, smooth the top and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. If the top browns too much, cover the pan loosely with foil after 45 minutes.
6. Cool the bread completely in the pan on a wire rack, then remove the loaf.
7. Whisk the ½ cup powdered sugar, 1 tablespoon lemon juice and ¼ teaspoon vanilla extract until smooth, drizzle over the cooled bread and serve.

Summarized from Feelgoodfoodie's video. Watch it for the details.